But, whereas kale is a relative newcomer to the average Joe dinner table, cauliflower has until recently been the steamy, grey horror served up only to be scraped into the bin. School dinner ladies, chefs, grannies, mums: they were all in on the conspiracy to besmirch the now-lauded cruciferous wunderkind. Boiled until the consistency of setting wallpaper paste and the aroma of rancid gym socks, poor old cauliflower has spent a long time treading (boiling) water. And now of course top chefs are building main dishes around this curdy, white wonder.

So, what happened?

Sexy? Who, me?

Yes, how is that it that, from 2000-2010, UK sales of cauliflower fell 35% ; and industry mag, The Grocer noted that cauliflower suffered from being seen as “old-fashioned,” “difficult to cook,” and lacking in versatility, cauliflower staged such a remarkable reversal of appeal?

How indeed.

Cauliflower as Ryan Gosling*.

The trajectory gets stranger. Suddenly, almost out of nowhere, 2015 was hailed the year of the cauliflower, and continues into this year. To wit, The Washington Post two weeks ago produced the fear-inducing headline, “Cauliflower is so hot right now you may not be able to afford it — or find it”.

On seeing this news I can almost picture dumpster-diving Manhattanites (or, more accurately, their nannies) fishing around for tossed out caulis. 😉

So, basically, it as if the oboe-playing kid who sat at the nerd table grew up to be Ryan Gosling.

I can’t be sure but I would bet that the annoyingly-pervasive but slightly useful fad for carb-restricting diets, fasting and other forms of self-induced deprivation has lead the change. (How crass must we seem to those with barely enough food to feed themselves and family?)

Easy Umami Cauliflower and Pasta

When going as simple as this recipe, quality ingredients are a must: buy the best olives, almonds and olive oil that you can afford. Also, I used quinoa pasta, but I also really like both spelt pasta and Italian, egg-enriched Durum wheat pasta. If you can get chickpea pasta, that’s really delicious, too.

Make extra: If you like, make twice as much of the umami cauliflower and add-ins, adding it to leftover or pre cooked quinoa or freekeh for a most unusual and satisfying brownbag lunch. Enjoy. xx

2. Add the Marmite (it is quite sticky and gloopy) and lemon juice to the sauté pan or a small saucepan (or bung in a bowl and microwave for 15 seconds) and heat just enough to make it easier to mix; whisk in the 2 tablespoons of olive oil.

3. Lay the cauliflower on the tray and quickly pour over the Marmite oil before it separates, and toss well; sprinkle over the crushed fennel seeds and chilli flakes. Pop the tray in the pre-heated oven and roast for 20 minutes, or until starting to brown in places, turning halfway through if you like (I don’t always and that’s fine).

4. Meanwhile, cook the pasta according to packet directions, shaving off some time to make it al dente*.

5. While the pasta is cooking and cauliflower is in the oven, wipe out the sauté pan, add the remaining oil and heat over a low-medium flame. Add in the olives and almonds when the oil is hot; sauté until the almonds are starting to brown.

6. Divide the cooked, drained pasta between two plates and top with the cauliflower, followed by the olives and nuts, then garnish with the oregano. Squeeze over some extra lemon and drizzle over more olive oil if you like. Serve.

Hate Marmite? Just leave it out, it will still taste grand; maybe add some vegetarian Parmesan-style cheese for more umami, yellow or red miso, or stir in some nutritional yeast flakes – about 2 tablespoons.

* Resistant Starches: Pasta – and other starchy carbohydrates – generally has less impact on blood sugar levels if al dente or cooked and reheated from cold. The latter especially is very good for producing very desirable resistant starches. This article from authoritynutrition.com explains resistant starches and their benefits, although some of the claims are a bit premature, imo. And I wouldn’t recommend eating raw potatoes. 😉 Other, scholarly, articles on RS are online, but require a subscription to access.

22 thoughts on “The Rise and Rise of Cauliflower + A Recipe for Umami Roasted Cauliflower and Pasta”

If I ignore the marmite, that looks delicious! We had cauliflower tonight, cooked with caramelised onions, anchovies and white wine. It’s such a delicious vegetable, I’m glad it’s getting its moment in the spotlight 🙂

Kellie! I love this blog and have followed you for a while. First time commenting. I am SO GLAD that I scrolled down to the end of this post — the shot of my man Ryan made me laugh out loud — great start to the morning. I’m an ex-expat American — back in the USA (for now) after 20 years, off and on, in England — I miss Britain sooooo… Thanks for the chuckle, and all the best. Keep the great posts and recipes coming!

Two things I never thought i’d see written about together… cauliflower and Ryan Gosling… but yet it works!!! LOVE this post Kellie and thanks so much for including a link to my soup. Roasted Cauliflower has become a regular addition to my diet these days… so so delicious.

This sounds absolutely amazing, and the added dose of Ryan Gosling doesn’t hurt either 😀 I love that cauliflower has become trendy because it forced me to try it again, and a childhood hate has turned into one of my favourite veggies 🙂

oooh, I love the idea of these little roasted bits of cauliflower, so pretty too…. isn’t it funny how a vegetable you always loved and grew up with has always been a favourite in our family and when people say that ‘cauliflower is trending’ I just think – ‘well, it’s always been popular with us.’ Also, they grown fields and fields of it here in the UK, so it’s local and that’s always a good thing!

Hello Kellie I have recently discovered your blog via Instagram and I love your delicious recipes and beautiful photos. Over the past few months, I also have discovered the joys of roasted cauliflower. What a difference! Who knew cauliflower could be so tasty and nutty 🙂

I'm Kellie, an ex-pat American cancer health educator with a taste for global food - and big flavours - made with fresh, seasonal British ingredients. Food To Glow is mainly 'plant-based', but you will find the occasional decadent treat - usually with a healthy tweak. Although I'm an omnivore, I speak fluent vegan: most of my non-vegan recipes will have vegan alternatives, as well as gluten-free and soft food diet options where appropriate. All recipes are tested out on family, friends and/or my cancer nutrition classes at the Maggies Cancer Caring Centres. You are very welcome to read, comment and share!

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